Ingredients
1 ¾ Cup (198g) Blanched Almond Flour
⅓ Cup (25g) Unsweetened Cocoa Powder
⅔ Cup (100g) Confectioners Swerve
¾ Tsp Baking Soda ¾ Tsp Baking Powder Pinch of Salt
3 Eggs (room temperature)
2 ½ Tbsps (35g) Melted Coconut Oil
Heaping ¼ Cup (75mL) Unsweetened Vanilla Almond Milk
1 Tsp PURE Vanilla Extract
(Optional Keto Chocolate Butter Cream Frosting)
2 Sticks Butter (room temperature) Just less than 1 Cup (125g) Confectioners Swerve 1 Cup (80g) Unsweetened Cocoa Powder ½ Cup (120mL) Vanilla Unsweetened Almond Milk
Instructions
Preheat oven to 350°F. Bring eggs and butter to room temperature. Combine dry ingredients in a bowl, then mix in wet ingredients until a thick batter forms. Pour into a greased 7″ springform pan and bake for 20-25 minutes. Cool, frost if desired, and enjoy!
PREP TIME & NUTRITION :
Prep Time: 10 minutes, Servings: 16, Calories: 105, Net Carbs: 1.5g, Fats: 9g, Protein: 4g